Starters
Meyer Lemon and Leek Risotto Cakes Topped with Buttered Dungeness Crab and Broccoli Microgreens
Blue Cheese Polenta Cakes Topped with Prosciutto and Marcona Almonds
Potato and Onion BliniTopped with Sour Cream, Chive and Shaved Black Truffle (As Available)
STEAK BRUSCHETTABroiled Steak with Arugula and Caramelized Red Onion Jam
Crepe RouladesStuffed with Lox, Radish, Avocado and Watercress Cream
Mini Roasted Shallot Tart Tatinwith Manchego
Dungeness Crab Cakes with Meyer-Lemon Aioli
Pancetta Wrapped Shrimp Skewerswith Lemon Aioli
Raclette STUFFED MUSHROOMS
Shredded Sweet Potato Latkeswith Cranberries and Sour Cream
Slices Of 12 Month Manchego Drizzled with Honey Brown Butter
PizzaLardon, Onion, Crème Fraiche
Salads
Dungeness Crab Soufflé with Winter Lettuce
Mushroom Vol au VentPuff Pastry Shell Stuffed with Winter Mushrooms and Gruyère Sauce
Red Leaf Lettuce, Crisp Pink Lady AppleAged Gouda, Pomegranate, Walnuts, Mustard Seed Vinaigrette
Yellow BeetsMixed Greens, Blue Cheese, Marcona Almond Brittle, Cinnamon-Sherry Vinaigrette
Mixed Greens Served with Warm Buttered Apples Fromage Blanc and Toasted Walnuts
Scallop and sunchoke chowderwith Maitake Mushrooms and Watercress
Warm Sweet Potato Vichyssoisewith Crisp Sweet Potato Chips and Fried Parsley
Entrée
Petrale Sole In Tarragon-Watercress SauceGently Braised Napa Cabbage with Lemon and Potato Leek Soufflé
Pistachio Crusted Sablefishwith Blood Orange Risotto and Braised Butter Lettuce in Meyer Lemon Beurre Blanc
Dungeness crab Sole Rouladeswith Beurre Blanc, Wild Mushrooms and Wilted Spinach with Lemon
Shrimp Mousse Stuffed Leek with Butter Braised Radish, Sweet Cicely and Beurre Blanc
Braised Short Ribswith Gruyère, Bacon and Chive Twice Baked Potatoes, Roasted Cipollini Onions and Rapini
Sliced Beef Tenderloin Roastwith Horseradish Cream, Broiled Onions, Wild Mushrooms and Root Vegetable Gratin
Leek And Herb Crusted Rack Of Lambwith Truffle-Root Vegetable Gratin, Wild Mushrooms and Braised Cipollini Onions
Boneless Lamb Loin With Chanterelle Sausage Crust Served with Pinot Noir Reduction, Potato Purée, Wilted Escarole and Garlicky Chanterelles
Green Peppercorn Crusted Pork Tenderloin With Wild Mushroom Cream SauceServed with Roasted Fingerlings and Garlicky Spinach
Roast Pork Loin With Apple-Cranberry CompoteCrispy Polenta, Roasted Brussel Sprouts and Leeks
Dessert
Profiteroles (Cream Puffs)with Vanilla Ice Cream, Ganache and Jacobson Salt
Apple And Sour Cherry Cobbler with Cinnamon Almond Cookie Crust and Crème Fraiche
DARK CHOCOLATE CREPESStuffed with Chocolate Mousse and Toasted Almonds
Bittersweet Chocolate Soufflé with Marcona Almond Salted Caramel and Cream
Triple Chocolate Tart with Coffee Bean Ice Cream and Whip Cream
Warm Cardamom ClafoutisFirm Custard Served Warm with Roasted Tart Apples and Salted Caramel
Brown Butter Apple Crepes with Vanilla Ice Cream and Cinnamon
WARM CHOCOLATE CAKEwith Hazelnut Brittle Ice Cream and Dark Chocolate Sauce